Coconut Meringue Pound Cake

How is it possible that it’s already Day 6 of the Twelve Days of Pound Cake Holiday Event?

Family, when they say time flies…

Today’s cake is an homage to a woman who adopted me as her own in 2002, when my life looked entirely different than it does now. I was nothing but an unfocused ball energy and potential at that point, and she lovingly embraced me as I was.

I met her on Thanksgiving Day that year. I didn’t know then what she would become to me, and what we would become to each other, but looking back at the last nineteen years that we’ve shared as family, my heart is so full of gratitude and love that my eyes well up with tears.

This one is for my Mother-in-Law (my Mom). Who LOVES coconut cake. For whom I’ve made every iteration of coconut cake. She even gave me my first stand mixer! (You can read that story here.)

This one is hers. It was developed for her. My whole heart (and every bit of my baking science knowledge) went into this cake for her, and I can’t wait to serve it to her this holiday season.

You’re getting a piece of my heart with this recipe today, Family. I hope you love it.

Beginners Start Here

If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Without further ado (my heart is about to burst), we are onto the recipe!

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Coconut Meringue Pound Cake


  • Author: Shani
  • Prep Time: 35 minutes
  • Inactive Time: 3-5 hours
  • Cook Time: 55-65 minutes
  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Description

This homage to my loving Mother-in-Law is now yours.  It’s a stunningly beautiful cake that will capture coconut lovers’ hearts.


Ingredients

Units Scale

For the Batter:

  • 384 g flour, plus two tablespoons for greasing the pan
  • 1 tsp baking powder
  • 1 tsp salt
  • 85 g (1 c) shredded coconut
  • 230 g butter, plus two tablespoons for greasing the pan
  • 500 g sugar
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk (canned, well shaken)

For the Simple Syrup:

  • 1/3 c water
  • 1/3 c sugar
  • 1 tsp coconut extract

For the Meringue Topping:

  • 200 g granulated sugar
  • 3 large egg whites

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
  7. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the coconut milk and mix until just combined.  (~1 minute). The mixture might look a little curdled at that point and that’s okay!
  10. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (~1 minute)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
  4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
  8. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the coconut milk and mix on lowest speed until just combined.  (~1 minute).  The mixture might look a little curdled at this point and that’s okay!
  11. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Coconut Simple Syrup:

  1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add coconut extract. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the coconut simple syrup over the entire cake.
  5. Allow the cake to cool completely.  (3-5 hours)

To Make the Meringue:

  1. Bring 2” of water to a low boil in a large (3 qt.) sauce pan.
  2. Carefully separate three eggs, placing them In a clean metal bowl (either a stand mixer or large stainless steel bowl).  Add sugar and stir to combine.
  3. Place metal bowl over the top of the sauce pan while the water is still boiling.  Whisk the egg white mixture over the sauce pan until all of the sugar is completely dissolved.  (~3 minutes)
  4. Remove the metal bowl from the stove.  Using the whisk attachment on either your hand mixer or your stand mixer, whisk the mixture on lowest speed until it is nearly opaque.  (~1-2 minutes)
  5. Increase the mixer to medium speed until the mixture begins to look light and fluffy.  (~4 minutes for stand mixer; ~5-6 minutes for hand mixer)
  6. Increase the mixer to highest speed until the meringue is done.  To check the meringue, remove the whisk attachment from the mixture and invert it.  If the meringue slowly folds down over the whisk attachment, it’s complete.
  7. Using an offset spatula, quickly spread the meringue over the cooled cake.  If desired, use a butane torch to toast the meringue.

To Store:

This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 529
  • Sugar: 57.6 g
  • Sodium: 230.1 mg
  • Fat: 21.2 g
  • Carbohydrates: 79.7 g
  • Protein: 6.9 g
  • Cholesterol: 115 mg

I seriously can’t believe that we’re halfway through our twelve day event! I truly hope that you’re loving it so far, and that you’ve seen some of your favorites!

I love you Mom. ❤️

See you all tomorrow!


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Decadent Caramel Pound Cake

Welcome to Day 5 of the Twelve Days of Pound Cake Holiday Event! I hope you’ve loved the offerings so far.

Today’s cake is as much of a visionary marvel as it is a taste sensation.

Ladies and Gentlemen, I bring you the Decadent Caramel Pound Cake.

There are a couple of cakes that a Southern baker is expected to have in their repertoire, and this is definitely one of them. I spent more time on this cake than just about any other that I developed for this event, and it was only after several drafts that I felt comfortable sending it to its tester for its final tasting.

Because Family, I didn’t want to be dragged through the mud for messing up a Southern Classic. We’re not doing that in 2021 (or ever, for that matter).

Here’s what they said:

“This Caramel Pound Cake didn’t stand a chance at Casa de Berry. Even though the cake weighed a literal ton, it didn’t taste heavy at all and it wasn’t overly sweet. It sure was decadent though! You could taste the ingredients that were put into it, BUTTER of course, vanilla, ❤️ yeah and of course that caramel drizzle set that joint off right.”

Official Caramel Pound Cake Tester P. Berry

I…don’t think I messed it up. Considering the way my eyes rolled back in my head when I tasted the final draft of this cake, I knew it was just. right.

🚨 Nerd Alert 🚨

The secret to this Caramel Pound Cake is brown sugar.

As I wrote in an earlier post about sugar, all sugar comes from either sugar cane or sugar beets. It’s inedible as food-grade “sugar” until it’s been through a series of processes to get from the raw sugar plant to the bags and boxes that we see in our local grocery stores. During each process, molasses is separated and stripped from the sugar.

I still cannot get over the fact that molasses is a byproduct. It might just be the best byproduct of all time.

Granulated sugar is sugar that’s been completely stripped of molasses. Brown sugar, however, still has a bit of the good stuff; the molasses is the reason for the signature brown sugar color and the more sticky texture. Dark brown sugar has a higher molasses content, and it’s my favorite for baking because I love the depth of flavor that it adds to anything it touches. But you can use either for this cake!

Do you need to make this caramel cake this weekend and don’t have brown sugar on hand? Not to worry! I’ve used this amazing recipe and technique from Grandbaby Cakes to make my own brown sugar on a number of occasions with amazing results. It will work amazingly well in this recipe.

(Go check out her blog! It’s brilliant.)

Beginners Start Here

If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Ready for the recipe? Let’s go!

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Caramel Pound Cake


  • Author: Shani
  • Prep Time: 40 min
  • Inactive Time: 3-5 hours
  • Cook Time: 65-75 minutes
  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Description

This amazing Southern classic will delight your friends and family at any gathering!


Ingredients

Units Scale

For the Cake Batter:

  • 384 g flour, plus 2 tbsp more for greasing the pan
  • 1 tsp baking powder
  • 1 tsp salt
  • 288 g butter, plus 2 tbsp more for greasing the pan
  • 525 g (2.5 cups) brown sugar
  • 6 eggs
  • 1 tsp pure vanilla extract
  • 250 g whole milk

For the Simple Syrup:

  • 87 g water
  • 70 g brown sugar
  • 1/8 tsp salt

For the Salted Caramel Sauce:

  • 200 g granulated sugar
  • 85 g butter (I use salted)
  • 125 g heavy cream
  • 1/2 tbsp good, flaky salt (I use Maldon)

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the brown sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  (6-7 minutes). Don’t cut corners on this step because this technique helps the cake rise!
  7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the whole milk and mix until just combined.  (~1 minute)
  10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the brown sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes).
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t cut corners on this step because this technique helps the cake rise!  (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the whole milk and mix on lowest speed until just combined.  (~1 minute).
  11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

  1. Combine water, brown sugar, and salt in a small saucepan.  Bring to a boil.  Stir occasionally until the sugar is completely dissolved, then remove from heat.
  2. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  3. Using a pastry brush, gently brush the simple syrup over the entire cake.
  4. Allow the cake to cool completely.  (3-5 hours)

To Make the Salted Caramel Sauce:

  1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.  I don’t want you to get burned!
  2. Place granulated sugar in the bottom of a large (at least 3-qt), heavy-bottomed saucepan.  Turn heat to medium and watch sugar carefully as it begins to melt. (3-5 minutes)
  3. Once the sugar begins to melt, stir constantly with a balloon whisk like this one.  It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
  4. Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.  (3-4 minutes)
  5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
  6. Stir butter gently until it’s mostly incorporated (I find it impossible to completely get the butter to cooperate at this point), then remove the mixture from the heat. (1-2 minutes)
  7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined. (1-2 minutes)
  8. Add the salt and stir to combine.
  9. Allow the caramel to cool in the saucepan for 10-15 minutes, then pour into a heat-safe container.
  10. Using a spouted measuring cup or spoon, you can pour this salted caramel sauce on your cake about 40 minutes after it’s done.  If the sauce thickens too much before you use it, you can microwave the sauce at 10-15 second intervals until it’s just pourable.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 570
  • Sugar: 55.1 g
  • Sodium: 243.1 mg
  • Fat: 27.2 g
  • Carbohydrates: 76.8 g
  • Protein: 6.7 g
  • Cholesterol: 147.4 mg

I’m always so grateful when I see pictures and posts that feature these recipes. Thank you for subscribing to Begin with Butter and thank you for participating in the Twelve Days of Pound Cakes!

Until tomorrow!


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The Best Vanilla Glaze

One of the best things about pound cake is that final glaze. No matter the flavor, when I see that glaze fall over the side of that cake, it just makes me so happy.

But glaze can be tricky. And one of the top questions I’ve been getting lately is “how do I keep my glaze from getting too thin”?

It’s a good question. And I have the answer for you today! It will be especially useful for you with the cakes in the Twelve Days of Pound Cake Holiday Event! There’s a modified version of this glaze on the Snickerdoodle Pound Cake that I posted earlier!

The Answer

Glaze is completely dependent on the proper ratio of confectioner’s sugar to liquid. Too much liquid thins it out in a hurry.

But most glazes take a minute to really come together. At the outset, it can look to your naked eye like you have way too much confectioner’s sugar in the bowl.

But you have to keep stirring. What seems like way too much sugar will blend in beautifully, and your glaze will be thick and pourable and ready to go.

Here’s a quick video to show you how it’s done!

Oh, and I have a little trick too. Because of course I do. And that trick is heavy cream.

Want the recipe for the best vanilla glaze ever? Here you go!

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The Best Vanilla Glaze


  • Author: Shani

Description

This vanilla glaze is easily customizable to fit any pound cake!  This basic glaze is thick, sets up beautifully, and serves as a great base for pound cake toppings like sprinkles, nuts, toasted coconut, and many more!


Ingredients

Units Scale
  • 120 g confectioner’s sugar
  • 1/8 tsp fine salt
  • 1/2 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1/2 tbsp heavy cream

Instructions

  1. Add the confectioner’s sugar and salt to a medium sized bowl.
  2. Add vanilla and two tablespoons of whole milk to the bowl.  Stir with a small spoon or whisk until the mixture is somewhat lumpy but all of the confectioner’s sugar is incorporated.  Don’t add any more milk at this point.  Just keep stirring!
  3. Once the confectioner’s sugar is incorporated and the mixture is lumpy, add the heavy cream.  Stir until the mixture is thick but pourable.  The mixture should have the texture of very thick honey.  If it is too thick to pour, add whole milk, 1/2 teaspoon at a time, until it is just pourable.
  4. Using a spouted liquid measuring cup, a spoon, or a squeeze bottle, add the glaze to your cake.  If the glaze sits for a while before you use it, give it a quick stir and it will be ready to use!

Notes

  • Resist the urge to add more than two tablespoons of milk at the outset.  Just keep stirring!
  • This recipe can be doubled.  I often use double this recipe for my cakes because I like a lot of glaze.

I hope this quick post helps you with this technique, and that this becomes your go-to glaze recipe! Feel free to tag me on Instagram @beginwithbutter if you try it and love it!


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Butter Rum Pound Cake

Welcome to Day Two of the Twelve Days of Pound Cake Holiday Event!

Today’s cake is a childhood favorite of mine.

I grew up in the 80’s, Family. The rules were a bit different.

ANYWAY

Every year, a couple of weeks before Christmas, a package would arrive at my house. You could smell it before you opened it and it always put my father right into the Christmas spirit.

In that box, under a layer or three of heavy duty tin foil and a double wrapping of Saran Wrap, was my aunt’s rum cake. The rum cake. The one that was supposed to be strictly forbidden for anyone who was less than double the drinking age. The cake that had essentially cured and preserved in rum for the two weeks before it even hit the First Class U.S. Postal Mail.

That rum cake. It was squishy and rummy and spicy and its arrival was always the unofficial start of the holidays. Thinking about that rum cake will forever make me nostalgic for those bitter cold Midwestern holiday seasons of my youth.

So, of course I had to add a rum cake to the lineup.

About this Butter Rum Pound Cake

This recipe, as written, isn’t nearly as rummy as my aunt’s recipe, though you can definitely increase or decrease the rum to your liking. There are instructions in the recipe that should get you to the ::chef’s kiss:: rum flavor of your choice.

Within reason, folks. You can increase the rum within reason.

This recipe, as written, has an unbelievably amazing rum flavor, which is balanced extremely well with a luscious butteriness that you have to experience to understand in order to believe. While the cake batter is, of course, the leading lady in this cake, the butter rum simple syrup is a proverbial force to be reckoned with as a costar. And the glaze? THE GLAZE?

If rum cake is a must-have for you during the holidays, then this rum cake recipe is perfect for you.

Beginners Start Here

If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

Important Tools Used in this Recipe:

There are some products that I use and love on a regular basis. They’re especially useful for the pound cakes that are featured in this event. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

And now…the Butter Rum Pound Cake recipe of your dreams awaits!

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Butter Rum Pound Cake


  • Author: Shani

Description

This beautifully rummy cake always reminds me of the start of the holiday season.  The rum levels can be customized to your taste as well, though as written, the balance between butter and rum is perfection!


Ingredients

Units Scale

For the Cake Batter:

  • 384 g flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 345 g butter
  • 250 g granulated sugar
  • 250 g brown sugar
  • 5 eggs
  • 1 tsp pure vanilla extract
  • 1 tsp rum extract (optional)
  • 125 g buttermilk
  • 125 g rum

For the Butter Rum Simple Syrup:

  • 84 g water
  • 67 g granulated sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 12 tbsp rum
  • 2 tsp butter

For the Final Glaze:

  • 240 g confectioner’s sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 12 tbsp rum
  • 13 tbsp heavy cream or whole milk

Instructions

To Make the Batter in a Stand Mixer:

  1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. Combine the buttermilk and rum in a two-cup liquid measuring cup.
  3. In a medium bowl, combine the flour, baking soda and salt (if using kosher salt, omit it from this step).
  4. Sift the flour/baking soda mixture into a large bowl.  If using kosher salt, add it at this time.
  5. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  6. Slowly add the granulated sugar and brown sugar and mix on medium speed until the mixture is light and fluffy.  (7-10 minutes)
  7. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and fifth egg).  This step is extremely important because eggs help with cake rise!  (6 minutes)
  8. Add vanilla extract and rum extract (if using) and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined. (30-45 seconds)
  10. Add all of the buttermilk/rum mixture and mix on low speed until well combined.  (~1 minute)
  11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.  Make sure to get the entire bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. Combine the buttermilk and rum in a two-cup liquid measuring cup.
  3. In a medium bowl, combine the flour, baking soda and salt (if using kosher salt, omit it from this step).
  4. Sift the flour/baking soda mixture into a large bowl.  If using kosher salt, add it at this time.
  5. Place the room temperature butter in the a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  6. Add half of the sugar and mix until the sugar is incorporated.  (~30 seconds)
  7. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (9-12 minutes)
  8. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and fifth egg).  This step is extremely important because eggs help with cake rise!  (7 minutes)
  9. Add vanilla extract and rum extract (if using) and mix until thoroughly combined.  (1 minute)
  10. Add half of the flour mixture and mix on low speed until combined. (~1 minute)
  11. Add all of the buttermilk/rum mixture and mix on low speed until well combined.  (~1 minute)
  12. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
  13. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.  Make sure to get the entire bottom of the bowl!
  14. Grease a 10-12 cup bundt pan with butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-75 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Butter Rum Simple Syrup:

  1. Combine water, sugar, vanilla and salt in a small sauce pan.
  2. Bring the mixture to a boil, then whisk occasionally until the sugar is completely dissolved.
  3. Remove from the heat and add rum and butter.   Stir gently until the butter is completely melted.  This recipe makes enough butter rum simple syrup to brush the cake one time.
  4. After allowing the cake to rest for ten minutes, invert it on a cooling rack and carefully remove the bundt pan.
  5. Using a pastry brush, gently brush the butter rum simple syrup over the entire cake.  This step can be repeated multiple times while the cake is warm.  It’s recommended to wait about ten minutes between simple syrup layers.
  6. If you’re trying to make a more boozy rum cake, you can poke holes in the top of the cake and pour the butter rum simple syrup directly over the holes.  I would only recommend doing this once though.
  7. Allow the cake to cool completely. (3-5 hours)

To Make the Final Glaze:

  1. Combine confectioner’s sugar, salt, vanilla, 2 tablespoons of heavy cream or whole milk, and 1 tablespoon of rum in a medium sized bowl.
  2. Combine the mixture with a whisk until completely smooth.
  3. Final glaze should have the consistency of thick honey; add rum or heavy cream, one teaspoon at a time, if the original glaze is too thick.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, pour final glaze over the cake.  If necessary, use a spoon to help the glaze fall over the sides of the cake.

Notes

  • I always place a sheet pan underneath my bundt pan.  It gives me extra comfort to know that there’s something there in case of a slight overspill.  Proper measuring will help you avoid this mishap as well!
  • I can’t say this enough, but please, please please take your time creaming the butter and sugar.  Pound cakes don’t use a lot of leavening, which means they are very dependent on proper creaming technique.  The article about creaming butter and sugar will help you with this daunting step!

This rum cake really took me home, Family. It was a delight to develop this beautiful cake for you all. I hope you make lots of memories as you make and eat this cake this holiday season.

See you on Day Three!


While you’re here, don’t forget to subscribe so that you can be the first to know all of the BwB Happenings!

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Perfect Sunday Dinner Rolls!

Today is the day that you become a holiday hero.

Because, Family, these dinner rolls are IT. They are impressively sized, equally delicious, and well worth the effort for Sunday dinners or holiday dinners alike.

Stacked dinner rolls on a table.

These dinner rolls are buttery, flaky, and rich; these are the dinner rolls that you put in the center of the plate so that they can touch and bless every dish.

**Unless, of course, you don’t like your food touching. Then you can put them on their own plate.**

These are perfect for sopping up extra pot liquor from Auntie’s famous collard greens, or gravy from that delicious turkey. If stuffed acorn squash is more your speed (and it should be because it’s amazing), these will accompany that beautifully as well. They are stunning to look at and equally delicious.

These are even great for those post-holiday sliders! Turkey, cranberry sauce and pickles in one of these babies is heaven on earth.

And now they’re here. With a video tutorial so that you can’t go wrong!

And guess what! You DO NOT need a stand mixer to make these. While a stand mixer makes the kneading process less physically taxing, you can make these unbelievable rolls with a wooden spoon and a large bowl.

I honestly prefer to make bread with my hands, when possible. There’s something so meditative to me about kneading dough by hand until it’s perfectly smooth. Few things in the world make me feel more accomplished than making bread from raw ingredients.

Hungry? Great! Onto the recipe!

Beginners Start Here

If this is your first time baking bread, or you’re intimidated by yeast, or if it’s been a while since you baked, here are some resources from the BwB website that will help you be successful with these dinner rolls!

While these aren’t mandatory reading, they are extremely helpful resources that will definitely help you execute this recipe to a T.

I hope you and your family enjoy these dinner rolls as much as my family and I do!

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overhead of stacked sunday dinner rolls

Perfect Sunday Dinner Rolls


  • Author: Shani
  • Prep Time: 35 minutes
  • Rise Time: 1 h 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 h 35 minutes
  • Yield: 30 rolls 1x

Description

These rolls pair perfectly with all the savory things, from rustic soups to elaborate holiday meals!


Ingredients

Units Scale
  • 125 g warm water (110°F-115°F)
  • 500 g milk (~105°F)
  • 2 tsp sugar (I use Sugar in the Raw, but granulated is fine)
  • 2 tbsp yeast (instant or active dry)
  • 42 g cold butter, cut into cubes, plus 4 tbsp butter, melted, for shaping and finishing
  • 1 large egg
  • 2 tablespoons honey
  • 768 g flour, plus ~1 cup more for kneading (see note)
  • 2.25 tsp salt

Instructions

To Make the Dough by Hand:

  • Combine the water, milk, yeast, and sugar in a large mixing bowl with a whisk.    Allow to sit for 8-10 minutes, or until the yeast blooms.
  • Add butter, egg, honey, salt, and half of the flour to the bowl and stir with a large wooden spoon until the flour is combined.
  • Add the rest of the flour and stir the mixture until it becomes difficult to stir.  While it will technically be a dough at this point, it will be extremely loose, sticky and lumpy from the butter!
  • Add flour, two tablespoons at a time, and knead in the bowl until the mixture forms into a rough ball. (3-5 minutes). Dough will still be pretty sticky at this phase.
  • Flour a clean work surface and turn the dough out onto the floured surface.  Flour the top of the dough and begin kneading.
  • Knead the dough, adding flour two tablespoons at a time when it gets too sticky to handle.  A bench scraper can be very helpful for kneading at this stage. (10-15 minutes).  The dough is complete when it forms a smooth ball and is tacky, but not sticky.
  • Lightly spray a large, clean bowl with non-stick spray.  Gather the dough into a ball and place into the clean bowl.
  • Cover the dough with a tea towel or loosely with plastic wrap, and place the dough in a warm area, free from drafts, for about an hour or until the dough has doubled in size.

To Make the Dough with a Stand Mixer:

  • Combine the water, milk, yeast, and sugar in the bowl of your stand mixer with a whisk.  Allow to sit for 8-10 minutes, or until the yeast blooms.
  • Add butter, egg, honey, salt, and half of the flour to the bowl.  Stir with the paddle attachment until the flour is combined.  (30 seconds to 1 minute)
  • Replace the paddle attachment with the dough hook.  Slowly add the rest of the flour and allow the dough hook to knead the dough for five minutes before adding any additional flour.
  • If the dough is sticky, add flour two tablespoons at a time.  Continue kneading with the dough hook, and allow the dough to fully absorb the flour before adding flour. (5-15 minutes)
  • The dough is complete when it clears the sides of the bowl and when it feels smooth and tacky, but not sticky.  It might not clear the bottom of the bowl, and that is okay.
  • Lightly spray a large, clean bowl with non-stick spray.  Gather the dough into a ball and place into the clean bowl.
  • Cover the dough with a tea towel or loosely with plastic wrap, and place the dough in a warm area, free from drafts, for about an hour or until the dough has doubled in size.

To Shape the Dinner Rolls:

  • Line a quarter sheet (11″x15″) cake pan with parchment paper.
  • Microwave 4 tbsp of butter for 30-45 seconds, or until melted.
  • Remove the cover from the bread dough and punch down the dough.  This is an essential (and very satisfying) step.
  • Using a digital food scale, weigh small balls of dough (between 56-60 g each) and roll between your hands to shape into a rough ball.
  • Place the roughly shaped ball on your work surface.  Make a circle with your thumb and index finger place the blade of your hand on the countertop next to the dough ball.  Roll the dough ball around 10-20 times, keeping the dough ball between the blade of your hand and the circle that you’ve made with your thumb and index finger.  For help with this step, see the video tutorial!
  • Place each dinner roll on the parchment-lined sheet, seam side down, giving about 1.5 inches between dinner rolls so that they can expand during rising and baking.
  • Once you’ve shaped all of the dinner rolls, gently brush half of the melted butter over the top of the shaped dinner rolls.
  • Cover loosely with plastic wrap and allow to rise for 30-45 minutes, or until the rolls are doubled in size.

To Bake the Dinner Rolls:

  • About ten minutes into the final rise, move your oven rack to the upper-center rack (mine is rack #4), and set your oven to 375°F.  An oven thermometer is very useful for this step, since a proper oven temp is key for these rolls!
  • After the dinner rolls have doubled in size, bake them at 375°F for 15-17 minutes, or until the rolls are deep golden brown.
  • Remove the rolls from the oven and brush immediately with the remaining butter.  Allow the rolls to cool in the pan for 3-5 minutes and then remove to a cooling rack.

 

Notes

  • I keep an extra cup of flour in a small bowl for kneading.  This is roughly the amount that it will take for me to get to the smooth dough that I’m looking for, after all of the initial flour has been added.
  • I use King Arthur All Purpose Flour for this task, but you can also use bread flour.
  • These are big, hearty rolls.  You can adjust the size of these rolls adjusted to make hot dog buns and hamburger buns as well!  You just have to remember to adjust the second rise and bake times accordingly.
  • These dinner rolls freeze beautifully for up to three months.  You can take out what you need, microwave for ~45 seconds, and have fresh dinner rolls for your table.
  • Category: Bread

Nutrition

  • Serving Size: 1 Dinner Roll
  • Calories: 119
  • Sugar: 2.4 g
  • Sodium: 185.1 mg
  • Fat: 1.6 g
  • Carbohydrates: 22.1 g
  • Protein: 3.8 g
  • Cholesterol: 9.5 mg

See you next time! And don’t forget to subscribe while you’re here so that you can be among the first to see the exciting event that starts on Black Friday!

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